Description
Spicy firecracker meatballs deliver explosive Korean-inspired flavor with a kick of heat and sweet chili sauce. Tender beef combines with zesty seasonings, promising a memorable meal that satisfies spice enthusiasts and brings excitement to dinner tables.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1 cup jasmine rice, rinsed and drained
- ¼ cup panko breadcrumbs (gluten-free if needed)
- 1 lb fresh green beans, ends trimmed
- 4 scallions, sliced and divided
- 4 cloves garlic, minced
- 2 tsps fresh grated ginger
- 1 cup full-fat coconut milk
- ¼ cup milk (any kind)
- ¼ cup mayonnaise
- ¼ cup sour cream (dairy-free if needed)
- 3 tbsps coconut aminos or low-sodium soy sauce
- 2 tbsps Sriracha or buffalo sauce (plus more to taste)
- 1 tbsp honey
- 2 tsps rice vinegar (or apple cider vinegar)
- 1 tsp kosher salt
- ½ tsp crushed red pepper flakes (optional)
- 3 tbsps olive oil, divided
- 1 tbsp sesame oil (olive oil or avocado oil)
- 2 tbsps sesame seeds
- Red chili flakes or Korean chili crunch, to taste
- ¾ cup water
Instructions
- Preparation: Preheat oven to 425°F. Coat baking sheet with olive oil or line with parchment paper. Position oven rack at top position.
- Coconut Rice Creation: Toast sesame seeds in skillet. Add jasmine rice, coconut milk, water, and salt. Simmer until rice becomes fluffy and liquid absorbs completely.
- Meatball Mixture: Blend breadcrumbs and milk in mixing bowl. Incorporate ground beef, scallion whites, ginger, garlic, salt, and red pepper flakes. Blend gently using hands until ingredients integrate seamlessly.
- Meatball Formation: Shape uniform meatballs using cookie scoop, targeting 20-22 pieces. Arrange in single layer on one side of prepared baking sheet.
- Vegetable Preparation: Spread green beans on opposite sheet side. Drizzle with olive oil and season with salt, ensuring even distribution.
- Roasting Process: Bake in preheated oven for 14-16 minutes. Verify meatballs reach 165°F internal temperature and green beans develop caramelized exterior.
- Sauce Crafting: Whisk firecracker sauce ingredients in medium bowl. Adjust spice levels with Sriracha or chili flakes according to taste preference.
- Plating Finale: Layer coconut rice in serving bowls. Top with roasted meatballs and green beans. Drizzle generously with firecracker sauce. Garnish with scallion greens, additional sesame seeds, red pepper flakes, or chili crunch.
Notes
- Meat Mixing Technique: Handle ground beef gently and avoid overmixing to prevent tough, dense meatballs that lose their tender texture.
- Temperature Precision: Use a meat thermometer to ensure meatballs reach exactly 165°F for safe, perfectly cooked protein without drying out.
- Sauce Customization: Start with a small amount of Sriracha and gradually increase heat levels to match individual spice tolerance without overwhelming flavors.
- Baking Sheet Strategy: Use a rimmed sheet to catch drippings and prevent oven mess, ensuring even roasting and caramelization of meatballs and vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 650
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg